In article >,
"Dimitri" > wrote:

> I am upstairs and the odor

Aroma, D, aroma. "-)

> from the Crockpot full of short ribs braising in
> red wine & broth is delightful as it wafts throughout the house. There is a
> marked sweetness which I believe comes from the sautéed onion celery &
> carrot.
>
>
> I really find the old standard of using a Mirepoix as a base under the meat
> when braising adds a great depth of flavor. The only downside is the need to
> compensate for the sweetness when making a gravy or sauce
>
> Do you still use it?

I didn't get that memo.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Angel Food Dessert, March 23, 2010